Culinary, Hospitality, Travel & Tourism

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 

THE definitive culinary skills textbook in the market.   Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none.  PREVIEW the 5th edition NOW!  OnCooking, 5e

Bring your course to life with TECHNOLOGY!

MyCulinaryLab™, our powerful new technology solution, supplements this edition.  MyCulinaryLab™ enables students to study and master content online — in their own time, and at their own pace.  Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.

FOR STUDENTS:

MyCulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace.  Students can easily track and evaluate their progress during and after the learning process.  Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc.  

Highlights: 

• Study plans and learning and assessment activities to help assess skill levels—students won’t waste time re-learning skills they already possess

• Grade book that allows students to view their grades and reports showing their progress

• Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations

FOR INSTRUCTORS

MyCulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content.  Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools.

 Reporting features include: 

•  Data tracking and reporting for students, grades, and question usage

•  Detailed student results and performance tracking

 

 i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition.    i-COOK Student Access Registration , FREE 14 day Trail!

For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. 

THE definitive culinary skills textbook in the market.   Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals; supported by tested, contemporary recipes and supplement package which is second-to-none.

New! i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Baking, 2nd edition.  This renewable on-line subscription makes this a tool that students will use throughout their career.

Designed to enhance and simplify the culinary education experience i-cook was created by a team of culinary, foodservice management and interactive technology experts, and in collaboration with The Culinary Institute of America. 

Features include:

·        Recipe Library allows you to search for recipes from the entire On-Baking, 2e database.  

·       Recipe Builder is the tool to add or edit recipe content into culinary or foodservice formats. 

·       Project Builder is a collaboration tool to create, format, and edit menus, recipe collections and other projects by easily adding recipes from the Library.

·       Ingredient Builder provides a list of all ingredients from the USDA database PLUS users can add name, description and nutritional information for any additional ingredients.

·       Shopping Lists can be created for one or more recipes.

·       Nutritional Calculations.  Insert nutrition information from the USDA database of over 6000 ingredients

For more information about i-COOK. 

i-COOK Student Access Registration 

FREE 14 day Trail!

NEW FEATURES:

• Inclusion of over 800 recipes, including recipes submitted by culinary schools and restaurants from across the country.
• Addition of over 50 new recipes and expanded recipe variations
• 23 schools "class tested" 167 recipes to verify their accuracy for the 4th edition.  All recipes have been tested numerously by the authors previously.  As part of our quality assurance process, we had cooking schools "class test" 167 of the most difficult recipes to ensure accuracy.
• Inclusion of more sidebars and safety tips
• NEW  - Recipe index which allows for easy access to recipe location
• NEW  - Addition of 350 new photographs, many of which are finished plate images 
• NEW CHAPTER - Chapter 7 - Flavors and Flavoring
• NEW CHAPTER - Chapter 24 - Vegetarian Cooking
• NEW  - Mise En Place accompanies all in-text recipes
• NEW  - Significantly improved media support package including:

1. DVD which includes recipe fabrications and technique demonstrations, numerous experiential activities and glossary section which includes pronunciation and flash card exercises 
2. Cost Genie recipe software
3. Three different online course management platform options - CourseCompass, Web CT, BlackBoard

• Market-leading textbook for the past 10 years
• Contains more than 1,700 original color photographs covering identification, plated dish and procedural sequences.
• Over 800 proven, tested recipes and variations each with nutritional information
• Wide variety of recipes from basic to advanced, from many sources including famous restaurants & culinary schools
• Robust supplement package
• Un-matched pedagogy (see below)

BEGINNING OF CHAPTER:

Learning Objectives

Chapter introduction that summarizes material to be covered in chapter

Margin Definitions of key terms throughout

Sidebars provide historical or other cultural background on material

Safety Alerts

Tables and reference charts

Troubleshooting Charts

END OF CHAPTER:

Chapter Summary

Questions for Discussion, including web-based exercises

Additional Recipes at the end of chapters are grouped according to cooking method and/or ingredient

TITLES OF BOXED FEATURES:

Sidebar

Safety Alert

Figure

Table

Conclusion

Questions for Discussion

NEW FEATURES:

• Inclusion of over 800 recipes, including recipes submitted by culinary schools and restaurants from across the country.
• Addition of over 50 new recipes and expanded recipe variations
• 23 schools "class tested" 167 recipes to verify their accuracy for the 4th edition.  All recipes have been tested numerously by the authors previously.  As part of our quality assurance process, we had cooking schools "class test" 167 of the most difficult recipes to ensure accuracy.
• NEW  - Recipe index which allows for easy access to recipe location
• NEW  - Addition of 350 new photographs, many of which are finished plate images 
• NEW CHAPTER - Chapter 7 - Flavors and Flavoring
• NEW CHAPTER - Chapter 24 - Vegetarian Cooking
• NEW  - Mise En Place accompanies all in-text recipes
• Inclusion of more sidebars and safety tips
• NEW  - Significantly improved media support package including:

1. DVD which includes recipe fabrications and technique demonstrations, numerous experiential activities and glossary section which includes pronunciation and flash card exercises 
2. Cost Genie recipe software
3. Three different online course management platform options - CourseCompass, Web CT, BlackBoard

Part 1  Professionalism

Chapter 1         Professionalism    

Chapter 2         Food Safety and Sanitation    

Chapter 3         Nutrition    

Chapter 4         Menus and Recipes    

Part 2  Preparation

Chapter 5         Tools and Equipment    

Chapter 6         Knife Skills    

Chapter 7         Flavors and Flavoring    

Chapter 8         Dairy Products    

Chapter 9         Mise en Place    

Part 3  Cooking

Chapter 10       Principles of Cooking    

Chapter 11       Stocks and Sauces    

Chapter 12       Soups    

Chapter 13       Principles of Meat Cookery    

Chapter 14       Beef    

Chapter 15       Veal    

Chapter 16       Lamb    

Chapter 17       Pork    

Chapter 18       Poultry    

Chapter 19       Game    

Chapter 20       Fish and Shellfish    

Chapter 21       Eggs and Breakfast    

Chapter 22       Vegetables    

Chapter 23       Potatoes, Grains and Pasta    

Chapter 24       Vegetarian Cooking

Part 4  Garde Manger

Chapter 25       Salads and Salad Dressings    

Chapter 26       Fruits    

Chapter 27       Sandwiches    

Chapter 28       Charcuterie    

Chapter 29       Hors D’Oeuvre and Canapés    

Part 5  Baking 

Chapter 30       Principles of the Bakeshop    

Chapter 31       Quick Breads    

Chapter 32       Yeast Breads    

Chapter 33       Pies, Pastries and Cookies    

Chapter 34       Cakes and Frostings    

Chapter 35       Custards, Creams, Frozen Desserts and Sauces    

Part 6  Presentation

Chapter 36       Plate Presentation    

Chapter 37       Buffet Presentation    

Appendix I       Professional Organizations    

Appendix II      Measurement and Conversion Charts    

Appendix III     Fresh Produce Availability chart    

Bibliography and Recommended Reading   

Glossary    

Index   

Introduction to Cooking  (Culinary Arts)
Introduction to Foods  (Food Science)
Professional Cooking  (Culinary Arts)

• 
  On Cooking: A Textbook of Culinary Fundamentals, 3/E
  Labensky & Hause
  ©2003 | Prentice Hall | Cloth; 1216 pp | Instock
  ISBN-10: 0130452416 | ISBN-13: 9780130452412
  Brief Description

  

  For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs.

  Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's students. Comprehensive and well written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics such as food history and food science.

Sarah R. Labensky, CCP

Chef Sarah is a cookbook author, cooking teacher, former working chef and caterer, active community volunteer and passionate culinary professional.  She is currently employed as the Culinary Publications Specialist for FRP (Favorite Recipes Press) in Nashville.  She joined FRP after serving as Founding Director of the Culinary Arts Institute at Mississippi University for Women.  Previously, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. 

In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University.  She also holds a Culinary Certificate from Scottsdale Community College.

Sarah has co-authored or edited almost over a dozen culinary books, including the best-selling On Cooking:  A Textbook of Culinary Fundamentals (Prentice Hall, 1995; 4^th ed. 2006) and the award-winning On Baking (Prentice Hall, 2005).  Sarah is active in numerous professional organizations and is the Immediate Past-President of the IACP. 

Attractively designed and extensively illustrated with color photographs, line drawings, charts and tables, this contemporary introduction to cooking and the culinary arts focuses on information relevant to today's students. Comprehensive and well written, and now offering a strong Media Program, On Cooking, 4/e emphasizes an understanding of cooking fundamentals, explores the contemporary dining option of vegetarian cooking, discusses nutrition and special health issues, and provides information on other relevant topics such as culinary history and food science.

KEY FEATURES

• Test Kitchen Program offers over 140 in-chapter recipes tested by culinary schools assures recipe accuracy.
• Approximately 50 new recipes and expanded recipe variations add greater variety of recipes and offer additional basic, competency-based recipes.
• A strong Media Program packaged with each text includes:

                    DVD ROM—an interactive assessment tool

                    Cost Genie CD—a cost management tool

• New chapter Flavor and Flavorings explores distinguishing and understanding how flavoring affects taste & smell of foods; helps students develop flavor perception and be able to describe tastes.
• New section on the Flavors of Wine and Spirits located within the Flavors and Flavoring chapter identifies the major wine varieties and illustrates how to use wines and spirits in cooking.
• New chapter Vegetarian Cooking brings into focus an important contemporary dining option.
• Over 1800 original color photographs and line drawings illustrate preparation and presentation techniques and identify fresh foods and ingredients, tools, and equipment.

OneKey BlackBoard, Student Access Kit, On Cooking 4e, 4/E
Labensky
©2007 | Prentice Hall | Access Code Card | Instock
ISBN-10: 0132307839 | ISBN-13: 9780132307833
Buy from myPearsonStore

iCOOK Access Code for On Cooking, 4th edition/ On Cooking, To Go Edition
Labensky
©2009 | Prentice Hall | Access Code Card | Instock
ISBN-10: 013506838X | ISBN-13: 9780135068380
URL:  http://ph.icookmanager.com
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MyCulinaryLab with E-Book for On Cooking (access code required)
Labensky
©2010 | Prentice Hall | Website | Instock
ISBN-10: 013506290X | ISBN-13: 9780135062906
URL:  http://www.myculinarylab.com

OneKey CourseCompass, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 0131713361 | ISBN-13: 9780131713369
URL:  http://www.coursecompass.com

Availability: Now! | Student Access Type: Access Code Required
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OneKey WebCT, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 013171337X | ISBN-13: 9780131713376
URL:  http://webct4demo.pearsoncmg.com/SCRIPT/013171337X_labensky/scripts/student/serve_home

Availability: Now! | Version: 4.1X | Student Access Type: Access Code Required
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OneKey Blackboard, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 0131713353 | ISBN-13: 9780131713352
URL:  http://bb6demo.pearsoncmg.com/webapps/portal/frameset.jsp?tab=courses&url=/bin/common/course.pl?course_id=_351_1

Availability: Now! | Version: 6.2.3 | Student Access Type: Access Code Required
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Companion Website - Labensky, 4/E
Labensky
©2007 | Prentice Hall | On-line Supplement | Instock
ISBN-10: 0131713345 | ISBN-13: 9780131713345
URL:  http://www.prenhall.com/labensky

Companion Website - Labensky, 4/E
Labensky
©2007 | Prentice Hall | On-line Supplement | Instock
ISBN-10: 0131713345 | ISBN-13: 9780131713345
URL:  http://www.prenhall.com/labensky

Instructor Manual with Test Bank and Transparency Masters, 4/E
Labensky & Martel
©2007 | Prentice Hall | Paper; 208 pp | Instock
ISBN-10: 0131713310 | ISBN-13: 9780131713314
  View Downloadable Files

Instructor's Resource CD, 4/E
Labensky
©2007 | Prentice Hall | CD-ROM Only | Instock
ISBN-10: 0132434180 | ISBN-13: 9780132434188

MyCulinaryLab with E-Book for On Cooking (access code required)
Labensky
©2010 | Prentice Hall | Website | Instock
ISBN-10: 013506290X | ISBN-13: 9780135062906
URL:  http://www.myculinarylab.com

OneKey Blackboard, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 0131713353 | ISBN-13: 9780131713352
URL:  http://bb6demo.pearsoncmg.com/webapps/portal/frameset.jsp?tab=courses&url=/bin/common/course.pl?course_id=_351_1

Availability: Now! | Version: 6.2.3 | Student Access Type: Access Code Required
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OneKey CourseCompass, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 0131713361 | ISBN-13: 9780131713369
URL:  http://www.coursecompass.com

Availability: Now! | Student Access Type: Access Code Required
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OneKey WebCT, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 013171337X | ISBN-13: 9780131713376
URL:  http://webct4demo.pearsoncmg.com/SCRIPT/013171337X_labensky/scripts/student/serve_home

Availability: Now! | Version: 4.1X | Student Access Type: Access Code Required
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PowerPoint, 4/E
Labensky
©2007 | Prentice Hall | CD-ROM Only | Instock
ISBN-10: 013237109X | ISBN-13: 9780132371094
  View Downloadable Files

PowerPoints - Image Bank, 4/E
Labensky
©2007 | Prentice Hall | CD-ROM Only | Instock
ISBN-10: 0132241455 | ISBN-13: 9780132241458
  View Downloadable Files

PowerPoints - VIDEO, 4/E
Labensky
©2007 | Prentice Hall | Video | Instock
ISBN-10: 0132301709 | ISBN-13: 9780132301701
  View Downloadable Files

Test Generator, 4/E
Martel
©2007 | Prentice Hall | Software | Instock
ISBN-10: 0131713280 | ISBN-13: 9780131713284
  View Downloadable Files

Companion Website - Labensky, 4/E
Labensky
©2007 | Prentice Hall | On-line Supplement | Instock
ISBN-10: 0131713345 | ISBN-13: 9780131713345
URL:  http://www.prenhall.com/labensky

Cooking Techniques DVD, 4/E
Labensky
©2007 | Prentice Hall | DVD | Instock
ISBN-10: 0131713329 | ISBN-13: 9780131713321
Buy from myPearsonStore

Cost Genie, 4/E
Labensky
©2007 | Prentice Hall | CD-ROM Only | Instock
ISBN-10: 0131713299 | ISBN-13: 9780131713291
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MasterCook CD, 4/E
Labensky
©2007 | Prentice Hall | CD-ROM Only | Instock
ISBN-10: 0132398885 | ISBN-13: 9780132398886
Buy from myPearsonStore

MyCulinaryLab with E-Book for On Cooking (access code required)
Labensky
©2010 | Prentice Hall | Website | Instock
ISBN-10: 013506290X | ISBN-13: 9780135062906
URL:  http://www.myculinarylab.com

On Cooking, VangoNotes Audio Study Guide, Individual Chapter, 4/E
Hogan
©2007 | Prentice Hall | VangoNote Individual Chapter | Instock
ISBN-10: 0131790935 | ISBN-13: 9780131790933
URL:  http://www.vangonotes.com

On Cooking: A Textbook of Culinary Fundamentals (NASTA Edition), 4/E
Labensky
©2007 | Prentice Hall | Cloth; 1440 pp | Instock
ISBN-10: 0131738836 | ISBN-13: 9780131738836
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On Cooking: A Textbook of Culinary Fundamentals, VangoNotes Audio Study Guide, Complete Book, 4/E
Labensky
©2007 | Prentice Hall | VangoNote; 296 pp | Instock
ISBN-10: 013238051X | ISBN-13: 9780132380515
URL:  http://www.vangonotes.com

OneKey BlackBoard, Student Access Kit, On Cooking 4e, 4/E
Labensky
©2007 | Prentice Hall | Access Code Card | Instock
ISBN-10: 0132307839 | ISBN-13: 9780132307833
Buy from myPearsonStore

OneKey Blackboard, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 0131713353 | ISBN-13: 9780131713352
URL:  http://bb6demo.pearsoncmg.com/webapps/portal/frameset.jsp?tab=courses&url=/bin/common/course.pl?course_id=_351_1

Availability: Now! | Version: 6.2.3 | Student Access Type: Access Code Required
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OneKey CourseCompass, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 0131713361 | ISBN-13: 9780131713369
URL:  http://www.coursecompass.com

Availability: Now! | Student Access Type: Access Code Required
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OneKey WebCT, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 013171337X | ISBN-13: 9780131713376
URL:  http://webct4demo.pearsoncmg.com/SCRIPT/013171337X_labensky/scripts/student/serve_home

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Study Guide, 4/E
Stamm-Griffin
©2007 | Prentice Hall | Paper; 320 pp | Instock
ISBN-10: 0131713388 | ISBN-13: 9780131713383
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iCOOK Access Code for On Cooking, 4th edition/ On Cooking, To Go Edition
Labensky
©2009 | Prentice Hall | Access Code Card | Instock
ISBN-10: 013506838X | ISBN-13: 9780135068380
URL:  http://ph.icookmanager.com
Buy from myPearsonStore

OneKey BlackBoard, Student Access Kit, On Cooking 4e, 4/E
Labensky
©2007 | Prentice Hall | Access Code Card | Instock
ISBN-10: 0132307839 | ISBN-13: 9780132307833
Buy from myPearsonStore

iCOOK Access Code for On Cooking, 4th edition/ On Cooking, To Go Edition
Labensky
©2009 | Prentice Hall | Access Code Card | Instock
ISBN-10: 013506838X | ISBN-13: 9780135068380
URL:  http://ph.icookmanager.com
Buy from myPearsonStore

MyCulinaryLab with E-Book for On Cooking (access code required)
Labensky
©2010 | Prentice Hall | Website | Instock
ISBN-10: 013506290X | ISBN-13: 9780135062906
URL:  http://www.myculinarylab.com

OneKey CourseCompass, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 0131713361 | ISBN-13: 9780131713369
URL:  http://www.coursecompass.com

Availability: Now! | Student Access Type: Access Code Required
Request Content       Take a Tour

OneKey WebCT, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 013171337X | ISBN-13: 9780131713376
URL:  http://webct4demo.pearsoncmg.com/SCRIPT/013171337X_labensky/scripts/student/serve_home

Availability: Now! | Version: 4.1X | Student Access Type: Access Code Required
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OneKey Blackboard, On Cooking, 4/E
Labensky
©2007 | Prentice Hall | Electronic Book | Instock
ISBN-10: 0131713353 | ISBN-13: 9780131713352
URL:  http://bb6demo.pearsoncmg.com/webapps/portal/frameset.jsp?tab=courses&url=/bin/common/course.pl?course_id=_351_1

Availability: Now! | Version: 6.2.3 | Student Access Type: Access Code Required
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Companion Website - Labensky, 4/E
Labensky
©2007 | Prentice Hall | On-line Supplement | Instock
ISBN-10: 0131713345 | ISBN-13: 9780131713345
URL:  http://www.prenhall.com/labensky

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• 
  Hospitality & Culinary Arts Custom Library
  Pearson Custom Publishing
  ©2010 | Prentice Hall | On-line Supplement | Instock
  ISBN-10: 013510310X | ISBN-13: 9780135103104
  

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.

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Package ISBN-10: 0135093112 | ISBN-13: 9780135093115
©2007 | Instock (Additional assembly time required) | Suggested retail price: $123.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0137000952 | ISBN-13: 9780137000951
©2007 | Instock | Suggested retail price: $137.20 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131360922 | ISBN-13: 9780131360921
©2009 | Instock (Additional assembly time required) | Suggested retail price: $204.87 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132038072 | ISBN-13: 9780132038072
©2007 | Instock (Additional assembly time required) | Suggested retail price: $142.87 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0137031289 | ISBN-13: 9780137031283
©2010 | Instock (Additional assembly time required) | Suggested retail price: $147.87 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132040794 | ISBN-13: 9780132040792
©2007 | Instock (Additional assembly time required) | Suggested retail price: $123.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132242184 | ISBN-13: 9780132242189
©2007 | Instock (Additional assembly time required) | Suggested retail price: $119.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 013156630X | ISBN-13: 9780131566309
©2007 | Instock (Additional assembly time required) | Suggested retail price: $142.87 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131579045 | ISBN-13: 9780131579040
©2007 | Instock | Suggested retail price: $119.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 013600136X | ISBN-13: 9780136001362
©2007 | Instock (Additional assembly time required) | Suggested retail price: $161.47 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0135141494 | ISBN-13: 9780135141496
©2007 | Instock (Additional assembly time required) | Suggested retail price: $141.53 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0135155444 | ISBN-13: 9780135155448
©2008 | Instock (Additional assembly time required) | Suggested retail price: $131.27 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0136057241 | ISBN-13: 9780136057246
©2007 | Instock (Additional assembly time required) | Suggested retail price: $119.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131571419 | ISBN-13: 9780131571419
©2007 | Instock (Additional assembly time required) | Suggested retail price: $138.87 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0135148316 | ISBN-13: 9780135148310
©2007 | Instock (Additional assembly time required) | Suggested retail price: $123.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132396939 | ISBN-13: 9780132396936
©2007 | Instock (Additional assembly time required) | Suggested retail price: $198.20 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132223775 | ISBN-13: 9780132223775
©2007 | Instock (Additional assembly time required) | Suggested retail price: $119.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131566318 | ISBN-13: 9780131566316
©2007 | Instock (Additional assembly time required) | Suggested retail price: $142.87 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132395401 | ISBN-13: 9780132395403
©2007 | Instock (Additional assembly time required) | Suggested retail price: $137.53 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131754203 | ISBN-13: 9780131754201
©2007 | Instock (Additional assembly time required) | Suggested retail price: $141.53 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132380927 | ISBN-13: 9780132380928
©2007 | Instock (Additional assembly time required) | Suggested retail price: $141.53 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0136060013 | ISBN-13: 9780136060017
©2008 | Instock (Additional assembly time required) | Suggested retail price: $116.67 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132398915 | ISBN-13: 9780132398916
©2007 | Instock | Suggested retail price: $123.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131562193 | ISBN-13: 9780131562196
©2007 | Instock (Additional assembly time required) | Suggested retail price: $123.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0135097339 | ISBN-13: 9780135097335
©2007 | Instock (Additional assembly time required) | Suggested retail price: $183.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132244802 | ISBN-13: 9780132244800
©2007 | Instock (Additional assembly time required) | Suggested retail price: $126.00 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0137070136 | ISBN-13: 9780137070138
©2007 | Not Yet Published | Suggested retail price: $133.33
This package contains:

Package ISBN-10: 013509979X | ISBN-13: 9780135099797
©2007 | Instock (Additional assembly time required) | Suggested retail price: $154.87 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0135013089 | ISBN-13: 9780135013083
©2008 | Instock (Additional assembly time required) | Suggested retail price: $119.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131562185 | ISBN-13: 9780131562189
©2007 | Instock (Additional assembly time required) | Suggested retail price: $126.00 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131566288 | ISBN-13: 9780131566286
©2007 | Instock (Additional assembly time required) | Suggested retail price: $149.53 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132253186 | ISBN-13: 9780132253185
©2007 | Instock (Additional assembly time required) | Suggested retail price: $130.00 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0136038794 | ISBN-13: 9780136038795
©2007 | Instock (Additional assembly time required) | Suggested retail price: $144.20 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 013136152X | ISBN-13: 9780131361522
©2007 | Instock (Additional assembly time required) | Suggested retail price: $160.47 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131566296 | ISBN-13: 9780131566293
©2007 | Instock (Additional assembly time required) | Suggested retail price: $149.53 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131790889 | ISBN-13: 9780131790889
©2007 | Instock (Additional assembly time required) | Suggested retail price: $164.40 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 013225414X | ISBN-13: 9780132254144
©2007 | Instock (Additional assembly time required) | Suggested retail price: $148.20 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0138133808 | ISBN-13: 9780138133801
©2008 | Instock (Additional assembly time required) | Suggested retail price: $137.93 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131569171 | ISBN-13: 9780131569171
©2007 | Instock (Additional assembly time required) | Suggested retail price: $126.00 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132320339 | ISBN-13: 9780132320337
©2007 | Instock | Suggested retail price: $145.53 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0136023797 | ISBN-13: 9780136023791
©2008 | Instock (Additional assembly time required) | Suggested retail price: $143.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 013701760X | ISBN-13: 9780137017607
©2007 | Instock (Additional assembly time required) | Suggested retail price: $139.33 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0135069173 | ISBN-13: 9780135069172
©2007 | Instock (Additional assembly time required) | Suggested retail price: $132.67 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0131585924 | ISBN-13: 9780131585928
©2007 | Instock (Additional assembly time required) | Suggested retail price: $128.67 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132322951 | ISBN-13: 9780132322959
©2007 | Instock (Additional assembly time required) | Suggested retail price: $152.20 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0136055559 | ISBN-13: 9780136055556
©2007 | Instock (Additional assembly time required) | Suggested retail price: $152.20 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132404885 | ISBN-13: 9780132404884
©2007 | Instock (Additional assembly time required) | Suggested retail price: $164.00 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132249138 | ISBN-13: 9780132249133
©2007 | Instock (Additional assembly time required) | Suggested retail price: $167.07 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0132363348 | ISBN-13: 9780132363341
©2007 | Instock (Additional assembly time required) | Suggested retail price: $150.53 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0137037392 | ISBN-13: 9780137037391
©2010 | Instock (Additional assembly time required) | Suggested retail price: $257.00 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0137061218 | ISBN-13: 9780137061211
©2007 | Instock (Additional assembly time required) | Suggested retail price: $157.20 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0137140770 | ISBN-13: 9780137140770
©2009 | Instock (Additional assembly time required) | Suggested retail price: $264.47 | Buy from myPearsonStore
This package contains:

Package ISBN-10: 0135104033 | ISBN-13: 9780135104033
©2010 | Instock | Suggested retail price: $723.53 | Buy from myPearsonStore
This package contains: